Re: Just Recipes

Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that 'my ignorance is just as good as your knowledge.' - Isaac Asimov

I was thinking of the immortal words of Socrates, who said, "... I drank what?"

Re: Just Recipes

A friend gave me a ticket to the Taste of Home Cooking show last week. If you ever get the chance to go to one, go. I got a free bag of stuff just walking in the door and they gave away over 100 door prizes (didn't win), but they cooked 10 dishes and gave those away too and man, I wanted one of those.

Preheat oven to 425. Mix dry ingredients and then work in butter until you get coarse "crumbs". Mix in cheese, chives and bacon. Add cream. If dough is still crumbly, add more cream one tbsp. at a time until you get workable dough. (she did all this in the food processor)

transfer to floured surface and pat out into a 7 inch round and cut into 8 equal wedges. Transfer to greased cookie sheet and brush tops with cream.

Re: Just Recipes

Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that 'my ignorance is just as good as your knowledge.' - Isaac Asimov

I was thinking of the immortal words of Socrates, who said, "... I drank what?"

Re: Just Recipes

My experience with making scones is that the dough doesn't do well if left overnight. I've made scones for a baby shower before and it's not something you can whip together while all the guests are there. So, I've had success with making the dough early, rolling it out and cutting the scones shapes and putting on the cookie sheets ready to go in the over. Then I dampen a wash cloth and cover the scones so the dough doesn't dry out. Then you can bake them at the last minute. That is the best results I've had if you can't make the dough right before cooking.

Re: Just Recipes

I made this last night for supper. It was awesome! The tomatos I had weren't the best, so this will be a great summer dish when tomatos are back in season. I also microwaved the squash to cook it, instead of using the oven.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.